Saturday 19 January 2019

Bruce's Tomato Chutney

Discover this easy tomato chutney recipe, the perfect way to complement a piece of hard cheese; try this recipe today. Perfect on toast with a chunk of cheddar.

             2 kilos ripe roma tomatoes
             3/4 kilo onions (we use brown)
             2 capsicums (red Bell Peppers) 
             3/4 kilo sugar
             2 teaspoons of salt
             Pepper to taste
             2 tablespoons plain flour
             Vinegar – Red wine & Balsamic 50/50 (don’t use white, brown or apple cider)

             Slice tomatoes and onions evenly
             In a large boiler add the onions and tomatoes
             Add the salt & sugar
             Cover with vinegar
             Bring to the boil and then simmer for 20 minutes with the lid on
             Mix the flour together into a paste with a bit of vinegar to a thick consistency like cream                      and then pour slowly into the chutney mix stirring while doing so
             Add a few grinds of pepper
             Simmer for 30 minutes with the lid on
             Taste for any salt or sugar adjustment
             Put a teaspoon of the mix onto a plate and let it cool – to check the thickness you should be                 able to turn the plate upside down and not have the mixture fall off straight away.
             If it’s too runny cook for a further 20 minutes, then if its still too runny mix another                              tablespoon of plain flour in vinegar to make a paste and add to the chutney mix.

             You will need about 6 x 300 gram preserving jars (red and white lids)
             Wash in very hot water
             Spoon the hot chutney mix in
             Put the lids on and turn upside down on a protected surface and leave until cool

Oven roasted  capsicums (Bell Peppers) are a nice addition to this recipe in place of fresh ones. 

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